This recipe is festive enough for company,
but simple enough for weekday meals.
with California Walnut Rice Stuffing
2 tablespoons butter
1 cup chopped leeks or shallots
2 2/3 cups cooked long-grain parboiled white or brown rice
1 cup chopped toasted California Walnuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely grated lemon rind
4 teaspoons fresh thyme leaves
Salt and pepper, to taste
4 Cornish hens, about 1 1/2 pound each
1/4 cup liquid honey
2 teaspoons lemon juice
- In large skillet, heat butter over medium
heat. Add leeks; sauté until just tender. Stir in rice,
walnuts, parsley, lemon rind and thyme. Season with salt and
pepper; set aside. Rinse Cornish hens and pat dry; season inside
and out with salt and pepper. Stuff cavity with rice mixture.
Tuck wings underneath and tie legs together. Place with breast
side up in large roasting pan. Bake in 375°F (190°C)
for 1 hour or until juices run clear, basting several times with
- In small bowl, whisk together honey and
lemon juice. Brush Cornish hens with honey glaze during last
15 minutes of cooking; baste several times with glaze and pan
drippings. Remove from oven and allow to rest for 5 minutes;
Makes 4 servings.
Cook's Note: The stuffing can also be enjoyed
as a side dish with chicken, pork or fish. Place in casserole
dish, adding 2/3 cup chicken broth. Cover and bake in 375°F
oven for 20 minutes or until heated through
Recipe provided courtesy California Walnuts.